One day, when the quarantine was driving me crazy, I decided to dust off an old Alfredo sauce recipe. I added vegetarian sausage, toasted some French bread, and added a fresh garden salad to make a complete meal. It was so good, my frustrations from the quarantine melted away. The glass (or two) of crisp Chardonnay may have helped. Just sayin’.
Ingredients:
1 package Lightlife Italian Sausage
1 tablespoon extra-virgin olive oil
½ cup butter
8 ounces cream cheese
2 teaspoons garlic powder
2 cups half and half (or whole milk)
6 ounces grated Parmesan cheese
1/8 teaspoon ground black pepper
8 ounces Fettuccini pasta
Fresh parsley (for garnish)
Directions:
Cut sausage into 1-inch slices. Using a large frying pan, heat the oil over medium-high heat. Add sausage slices and brown on both sides. Remove from heat and set aside.
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring with a whisk until smooth. Add the half and half, a little at a time, and whisk until smooth. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly. Thin with one tablespoon of milk at a time, if necessary. Remove from heat, cover, and set aside.
Cook fettuccini according to package directions. Drain and empty into a large pasta bowl. Add sausage and sauce. Toss to coat with sauce and garnish with parsley. Serve while still hot.
Chef Randy’s latest book: Ojai Valley Quarantine Cookbook Now available on Amazon!
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
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